About this recipe:Prawns are gently poached in water with lemon, garlic and bay leaves, before being served with a lime juice, coconut milk, chilli and coriander dressing. This dish is refresing and is perfect for a warm day.
Pura Vida Cooking
1 lemon, halved and seeded
1 head garlic, halved
3 Turkish bay leaves
8 whole black peppercorns
1 tablespoon sea salt or to taste
675g raw prawns (size 46-55 per kg), peeled and deveined
475ml coconut milk
125ml lime juice
1-2 Scotch bonnet chillies, thinly sliced or to taste
1/2 bunch coriander, chopped
1 red onion, thinly sliced
8 sprigs coriander, for garnish
1 lime, cut into 8 wedges
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Squeeze the lemon halves into a large saucepan and toss in the halves. Add the garlic, bay leaves, peppercorns and salt, then fill with water to half full. Bring to the boil over high heat, then stir in the prawns and turn off the heat. Allow the prawns to poach until they are no longer translucent in the centre, 3 to 5 minutes. Drain in a colander in the sink, then place the prawns on a baking tray and refrigerate until cold, about 30 minutes.
Stir the coconut milk, lime juice, Scotch bonnet chillies, chopped coriander and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled prawns in half lengthways and stir into the coconut dressing. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the coriander sprigs and lime wedges.
Turkish bay leaves
Are more subtle in flavour than the usual bay leaves. If your local supermarket doesn't stock them, you can buy them online.